- Coconut oil – 2 tbsps.
- Onion – 1 cup; finely chopped
- Garlic – 3 big cloves; finely chopped
- Ginger – 1 tsp.; finely chopped
- Greenchilly – 4 numbers; slit
- Curry leaves – a few
- Potato – 2 cups; cut into small cubes
- Carrot – 1 medium; cut into small cubes
- French beans – 1/3 cup; chopped
- Cauliflower – 1/4 cup; cut into bite size florets
- Cooked Green peas – 3/4 cup ( I used dried green peas that was soaked overnight and cooked)
- Salt to taste or 1.25 tsps.
- Tomato – 1/4 cup; finely chopped
- Thin coconut milk – 2 cups
- Thick coconut milk – 3/4 cup
- Sugar – 3/4 tsp.
- Cornflour – 1 level tsp. mixed with little water
- Garam masala powder – 3/4 tsp.
- Coconut oil – 1 tbsp.
- Cashews – 2 tbsps.
- Heat 2 tbsps. of coconut oil in a wok and add the finely chopped onions, chopped ginger, garlic, curry leaves and the slit greenchillies. Saute’ till the onion turns golden brown in colour.
- Add the potatoes, carrot, beans, cauliflower and salt and fry for 5 minutes on medium high heat.
- Add the chopped tomato and fry for 2 more minutes.
- Add the thin coconut milk and bring the mixture to a rolling boil. Cover cook on low heat for around 30 minutes or till all the veggies are cooked and almost 3/4th of the liquid has evaporated.
- Finally add the thick coconut milk , garam masala powder,sugar and cornflour and remove from heat.
- In a wok, heat 1 tbsp. of coconut oil and toast the cashews till they turn golden brown in colour. Pour this over the curry.
- Serve hot with gothambu dosa, appam and idiyappam. This tastes best with gothambu dosa.